Gardening: Beginning of July

Boxes are filling in. These are taken from my porch because it's wet. Lots of rain and cool days lately.

The tayberry row looks so spindly, but it is loaded with berries. Can't wait!

Garlic scopes need to be harvested. Beans are starting to sprout around the bean poles, and the lettuce is beautiful, and delicious!

"Graduating": Preschool

Preschool is done. I'm sad about it, and I do believe Isla is too. She struggled through the ceremony, and, while she couldn't put it into words, I knew what she was feeling. Transition is hard.

At the end of the ceremony all the "Caterpillars" (the name of her preschool class) released butterflies as a symbol of their transition to kindergarten. It was so sweet.

Oh, and Hisae, her teacher, loved her shawl!

Celebrating: Our Baby is Five

Isla turned five! There is a part of me that cannot believe my little bean is "school age" and heading off to Kindergarten in the Fall. She has enjoyed preschool so much and made some sweet little friends. Fingers are crossed that she has as good an experience at the Fine Arts school as her siblings.

We had a Luau for her party, mainly because I wanted to use the leftover Hawaiian themed decorations, leis, and grass skirts from a party we had for her brother when she was a newborn! She asked for ice cream sundaes instead of cake, just like Faire did, and man, that makes it easy!

But the day after her party, when the house was finally quiet (we had an adult birthday party for her Dad later in the day/evening of her birthday - yes, we are ridiculous) I decided to make a vegan dessert that we could all enjoy. And we happened to have 5 ripe strawberries in the garden, ready to hold her candles. The chocolate cake recipe I often use happens to be vegan anyway, and I made chocolate avocado mousse for the icing. Delish.

We love parties, but having a quiet birthday cake together felt much more like "us".

Happy Birthday little Bean!

Harvesting: Lemon Balm

This year I am trying to dry the ingredients I use in my favourite tea blend, since many of them grow in my backyard. Buying raspberry leaves in the winter was driving me crazy, knowing I had an abundance all spring and summer and didn't do anything about it!

This morning I harvested the first basket full of lemon balm. It takes no time to dry in my second-hand dehydrator. I've already done a batch of raspberry leaves when I pulled out all the new shoots that appear in the spring, and mint. The mint in my pot is growing great this year, and I'm keeping it there for many a fresh mint cocktail (mojitos, anyone?). But the farm market I regularly visit has big bunches for a low price so I'm trying to bring one or two home each time and dry them so we have lots for winter tea.

Eating Vegan: Day 5

Well, we've had various detox symptoms. I was exhausted and angry on Day 3, but perked up yesterday. I thankfully haven't had any trouble cutting out eggs, meat and dairy. Jay has had some mega detox but is coming out of it now, wow! I am so proud of him for sticking with this, even after two 14 hour days on job sites with crews munching on pizza, timbits, and coffee. And I was easily able to handle a "single-parenting/school performance/dinner needs to happen immediately" scenario yesterday and felt just fine with my choices, or lack thereof. Great, actually. Sitting in a pizza place and watching your kids eat pizza,  moaning about how awesome it is while not partaking yourself is actually doable. Good to know.

I got Dreena Burton's newest cookbook in the mail so that will certainly inspire some meals. This week I've cooked a lot out of the Rebar cookbook. I love that book!

Dinner alone tonight. I promised the kids turkey burgers, but afterwards made myself Heather's easy fried rice (delicious!) and roasted sweet potatoes with orange-cilantro glaze. I was full and happy after the fact (the glass of black currant wine didn't hurt, I'm sure)

Preserving: Food in Jars cookbook!

Aren't they pretty?

I received the new Food In Jars cookbook yesterday and today made two of the recipes. A double batch of Rhubarb syrup (now I can drink Rhubarb soda in November!!) and a batch of Meyer Lemon Jelly. Come to Mama. I predict this jelly and I will be having a great time together when I am no longer following a vegan diet and can make crepes. Yum...

I love to buy a new canning/preserving book at this time of the year, and I'm so happy with this book! She obviously loves rhubarb and meyer lemons as much as I do. And she has got me thinking about a few other types of jams that I would normally not try. Cantaloupe? She described it as tasting like an adult Creamsicle. Um, yes. Many recipes make small batches so you don't have to have vast quantities of produce on hand to whip up some canned goods.

Can't wait to try more!

Knitting: Ishbel Shawl

Why, yes, another shawl! 

This one is for Faire's teacher. 

All three teacher gifts done, and it's not even June! 

This leaves me lots of time to knit more shawls (I'm not kidding,) and other knitted accessories, for my sister's wedding in July. In fact, I believe I will cast on her wedding shawl right now.

Pattern: Ishbel, by Ysolde Teague

Yarn: bfl sock, by Sweet Georgia, in Riptide